Pacific Coast Fried Green Tomatoes

6 09 2013

IMG_2414A rare Pacific Northwest thunderstorm ushered in the first day of school this year, waking us to a drippy morning. Fog flanked the top of a nearby hill, the backdrop for our short drive to school. Sun intermittently radiated through breaks in the clouds, signaling weather patterns that insure healthy crops of green tomatoes.

While many Pacific Northwesterners lament over their floundering tomato crop, I anticipate the onset of green tomatoes and rejoice in receiving them from gardeners less enthusiastic about this unripe fruit. For my household, September means fried green tomato season.IMG_2408

I am a born and raised Oregonian with a penchant for trying “foreign” foods. I’ll try most things once—within reason. My mother-in-law is a born and raised southerner and my only resource for sampling fried green tomatoes. Her first batch made me a fan. It took me almost two decades of being married to her son to sell him on ripe tomatoes. One September, when mom’s fried green tomatoes were inaccessible, Kevin attempted his own version that he’s indulged us with ever since.

I know you can access a variety of fried green tomato recipes, so what makes this one unique? Well, it has Pacific Coast flair with less breading and less greasiness than traditional southern dishes. This lightly seasoned version allows the tartness and freshness of the green tomato to take center stage. You also can adapt fried green tomatoes to fit your preferences simply by adjusting the amounts of seasoning.

IMG_2409  IMG_2410

Pacific Coast Fried Green Tomatoes
Green tomatoes cut into ¼” slices
1 C. all-purpose flour
Salt and pepper to taste
2 eggs
2 T. water
1 C. breadcrumbs
1 C. grated parmesan cheese
Canola oil for frying

Pour a thin coat of oil into the bottom of a frying pan and heat on medium. Sift flour, salt and pepper in a shallow dish. In a separate shallow dish, beat eggs with water. In another dish, mix breadcrumbs with parmesan cheese. Dip the tomatoes in the flour, then in the egg, and then in the breadcrumb mixture until completely coated. Pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Remove the tomatoes with a spatula and drain on paper towels. Consume immediately because leftovers are soggy!

 

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